Lees
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Oxygen in Must and Wine: A review Open
CITATION: Du Toit, W. J., et al. 2006. Oxygen in must and wine : a review. South African Journal of Enology & Viticulture, 27(1):76-94, doi:10.21548/27-1-1610.
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Waste Conversion into n-Caprylate and n-Caproate: Resource Recovery from Wine Lees Using Anaerobic Reactor Microbiomes and In-line Extraction Open
To convert wastes into sustainable liquid fuels and chemicals, new resource recovery technologies are required. Chain elongation is a carboxylate-platform bioprocess that converts short-chain carboxylates (SCCs) (e.g., acetate [C2] and n-b…
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Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases Open
The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine l…
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Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains Open
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alterna…
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Olive Mill and Winery Wastes as Viable Sources of Bioactive Compounds: A Study on Polyphenols Recovery Open
In this study, the recovery of polyphenols from olive oil mill and winery waste was investigated. The performance of ultrasound assisted extraction (UAE), microwave assisted extraction (MAE), and pressurized liquid extraction (PLE) was ass…
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Wine Lees as a Source of Antioxidant Compounds Open
The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due to the high quanti…
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Alternative yeasts for winemaking:<i>Saccharomyces</i>non-<i>cerevisiae</i>and its hybrids Open
Wine fermentation has not significantly changed since ancient times and the most traditional aspects are seen by the market as elements that uplift wine nuances and quality. In recent years, new trends have emerged from the sector in line …
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Polyphenol-Rich Extracts Obtained from Winemaking Waste Streams as Natural Ingredients with Cosmeceutical Potential Open
Phenolics present in grapes have been explored as cosmeceutical principles, due to their antioxidant activity and ability to inhibit enzymes relevant for skin ageing. The winemaking process generates large amounts of waste, and the recover…
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Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method Open
One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of sparkling wine from País grape variety com…
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Synthesis of hydrophilic and hydrophobic carbon quantum dots from waste of wine fermentation Open
Wine lees are one of the main residues formed in vast quantities during the fermentation of wine. While toxic when applied to plants and wetlands, it is a biodegradable material, and several alternatives have been proposed for its valoriza…
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Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition Open
There are numerous yeast species related to wine making, particularly non-Saccharomyces, that deserve special attention due to the great potential they have when it comes to making certain changes in the composition of the wine. Among them…
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Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers Open
Bottle fermented and brewed beers are reaching more recognition in present days due to their high sensory complexity. These beers normally are produced by an initial tank fermentation to metabolize the sugars obtaining the typical alcoholi…
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Outlining the influence of non‐conventional yeasts in wine ageing over lees Open
During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non‐ Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the oenology industry. Although the contribution …
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Low-Energy Electron Damage to Condensed-Phase DNA and Its Constituents Open
The complex physical and chemical reactions between the large number of low-energy (0–30 eV) electrons (LEEs) released by high energy radiation interacting with genetic material can lead to the formation of various DNA lesions such as cros…
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Accuracy of advanced cancer patients' life expectancy estimates: The role of race and source of life expectancy information Open
BACKGROUND The objective of this study was to examine the source of advanced cancer patients' information about their prognosis and determine whether this source of information could explain racial disparities in the accuracy of patients' …
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Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration Open
In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autol…
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Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia Open
The study examines the potential of wine industry by-product, the lees, as a rich mixture of natural polyphenols, and its physiological potential to reduce postprandial metabolic and oxidative stress caused by a cholesterol-rich diet in in…
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Food Coloring Agents and Plant Food Supplements Derived from <i>Vitis vinifera</i>: A New Source of Human Exposure to Ochratoxin A Open
Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), food coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotox…
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Polyhydroxybutyrate: A Useful Product of Chlorotic Cyanobacteria Open
Polyhydroxybutyrate (PHB) is a carbon polymer with diverse functions, varying greatly on the organism producing it. This microreview describes the current knowledge about PHB metabolism, structure, and different physiological roles with a …
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Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees Open
The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and ph…
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Approaches to prevent the light-struck taste in white wine Open
Background and Aims The light-struck taste is a fault occurring in light-exposed white wine containing methionine and a high concentration of riboflavin (RF) and bottled in clear bottles. These conditions induce the formation of methanethi…
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Characterization of Phenolic Compounds in Wine Lees Open
The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and…
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The Microbial Diversity of Sherry Wines Open
The principal role of wine yeast is to transform efficiently the grape-berries’ sugars to ethanol, carbon dioxide, and other metabolites, without the production of off-flavors. Wine yeast strains are able to ferment musts, while other comm…
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Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines Open
BACKGROUND Verdejo and Tempranillo are traditional varieties for producing still wines; however, they could provide an alternative for the manufacturing of sparkling wines. Sparkling wines were elaborated by the traditional method, followe…
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An Annual and Seasonal Characterisation of Winery Effluent in South Africa Open
CITATION: Sheridan, C. M., et al 2011. An annual and seasonal characterisation of winery effuent in South Africa. South African Journal for Enology and Viticulture, 32(1):1-8, doi:10.21548/32-1-1360.
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Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine Open
Hanseniaspora vineae is an apiculate yeast that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines. This work evaluates the …
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The (Poly)phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies Open
The by-products of grapes (Vitis vinifera L.) in the winemaking process present a diverse phytochemical profile of (poly)phenols, essentially represented by phenolic acids, flavonoids, and stilbenes, which have health benefits. In winemaki…
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Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake Open
The sweet drink amazake is a fermented food made from Aspergillus oryzae and related koji molds in Japan. There are two types of drinks called amazake, one made from koji (koji amazake) and the other made from sake lees, a by-product of sa…
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Fractionation of Java Citronella Oil and Citronellal Purification by Batch Vacuum Fractional Distillation Open
The aim of this work was to assess the performance of a vacuum fractionating column for the fractionation of Java Citronella Oil (Cymbopogon winterianus) and citronellal purification during batch mode operation at vacuum -76 cmHg and reflu…
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Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes Open
Non-Saccharomyces yeasts are becoming important because most of them are considered as spoilage species in winemaking processes, among them the species Saccharomycodes ludwigii. This species is frequently isolated at the end of the ferment…